Chicken Alfredo Roll Ups

One bite and you’ll say OMG, this one’s a keeper!  It is just that delicious. It’s like chicken alfredo but wrapped up in perfect little rolled up portions of chicken, cheese and the best homemade alfredo sauce you’ve ever tasted. You will make this time and time again.

Chicken Alfredo Roll Ups

8 Lasagna noodles

2 cups shredded rotisserie chicken (or make your own)

2 cups shredded whole milk mozzarella cheese

 

Alfredo Sauce

½ cup butter

1 pint heavy whipping cream (2 cups)

4 ounces cream cheese
1/2 teaspoon garlic powder

½ teaspoon minced garlic

1 teaspoon Italian seasoning

¼ teaspoon salt

¼ teaspoon pepper

1 cup grated Parmesan cheese

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan with cooking spray and set aside.

Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.

 

 

 

In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. 

 

 

Stir in the grated Parmesan cheese. Turn down heat to just a simmer and continue to cook for about 3-5 minutes or until sauce starts to thicken. Remove from heat and continue to stir periodically while working to prepare roll ups.

 

 

Line the bottom of the 9 x 13 inch pan with 1 cup of sauce.

Spread 2 tablespoons of sauce over each noodle leaving only a small amount of space along edges.  Add some chicken on top of the sauce on each noodle. Add some shredded mozzarella cheese on top of the chicken.  You can also mix the sauce, chicken and cheese together before topping each noodle if you like.

Carefully roll up each lasagna noodle and place seam side down in your prepared 9 × 13 pan. Repeat until you fill your dish with roll ups. Any toppings that fall out you can put back in as you roll or add to the next one you make.

 

Once they are all in the pan, pour the remaining sauce over the top.

 

Then sprinkle remaining mozzarella cheese all over the top. I like a lot of cheese but you can add more or less depending on preference. 

 

 

Bake at 350 for about 30 minutes until heated through and cheese is golden brown and bubbling around the edges.    

 

Allow to cool for about 10 minutes and then slice and serve.

 

Wonderful with a tossed salad and some crusty Italian bread! 

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Mom’s Apple Cider Fry Cakes

 

 

 

 

 

 

 

 

 

 

 

 

 

When I was little my Mom used to make Apple Cider Fry Cakes. Every October, we would go to the local apple orchard and she would get a big bushel of apples and a jug of apple cider  and throughout this time of year, she would make all kinds of great apple recipes.  But I distinctly remember her fry cakes because of how wonderful they smelled.  The aroma of cinnamon and nutmeg made you feel all warm and cozy.  You know them today as Cake Donuts…. 

 

 

 

 

 

 

 

 

 

 

What’s the difference in a fry cake and a regular yeast donut?  Yeast doughnuts are lighter and more puffy. Fry cakes or cake doughnuts, on the other hand, have a dense, more compact crumb and a sturdy, crisp exterior.  Perfect for dipping in your coffee or milk! There is nothing better than a fresh, warm donut! Crunchy on the outside, cakey and tender on the inside. So GOOD and perfect for breakfast or dessert!

Mom’s Apple Cider Fry Cakes

2 cups apple cider (the real stuff)

5 cups all-purpose flour (plus more for sprinkling)

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

6 tablespoons butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla

2 Gala apples peeled, cored and finely chopped

Line a baking sheet with parchment paper and set aside.

 

Add apple cider to a medium, saucepan over low heat. Let apple cider simmer about 20-25 minutes until reduced, (you should have about 1 1/2 cups). Remove from heat to let cool.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a medium bowl sift flour, baking powder, baking soda, salt, cinnamon and nutmeg.

 

In a large bowl, using a hand mixer cream together the butter, granulated sugar and brown sugar until combined. Add eggs one at a time and mix until combined. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in 1 cup of the reduced apple cider. Then add the buttermilk, and vanilla and mix well.  Next, add the flour mixture a mix until combined. Gently fold in the chopped apples with a spatula just until combined.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Turn half the dough out on to a well-floured surface.  Gently roll the dough around until it becomes less sticky.  Using a rolling pin, roll out the dough to about 1/2 inch thickness. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Using a lightly floured donut cutter, cut out the donuts and place them on the baking sheet. Scoop up the dough scrapes and repeat. Then repeat with the other half of the dough.  

 

Add about 3 inches of oil into a heavy bottom pot and heat to 350 degrees.  Drop 3-4 donuts in the pot at a time (you don't want to crowd them) Cook 1-2 minutes then flip and cook another 1-2 minutes. Remove the donuts and place on the wire rack to cool.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Apple Cider Glaze

 

4 cups powdered sugar

1/2 cup reduced apple cider

 

Mix powdered sugar and remaining apple cider in a small bowl until combined. Dip the donuts in glaze. Let set and Enjoy

 

 

 

 

 

 

 

 

 

 

 

 

Notes

You need to use the real apple cider, usually found in the refrigerator section of your local grocery store.

You can make your own buttermilk- 1/2 cup milk plus 2 teaspoons white vinegar or lemon juice.

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.